Oaxacan Black Mole with Polenta, Hickory-Smoked Grilled Tofu, Plantain Chips and Pumpkin Seeds in a Tortilla Cup

Dinner 3/20

Oaxacan Black Mole with Polenta, Hickory-Smoked Grilled Tofu, Plantain Chips and Pumpkin Seeds in a Tortilla Cup

It's Deja Vu all over again. Our friends Laura & John came over early in the afternoon for a strategy session for her upcoming cooking event in Cleveland. We experimented with different combos of flour vs. corn tortillas, mini-muffin size vs. regular muffin tins. (For the record -- flour & mini-muffin size won out).

We smoked the tofu with hickory this time around, and we also added pepitas as a garnish to give it a little crunch on top. The mini-version fall into the "1-and-a-half bites" category, but pack a punch with the mole.



After the testing was over, we made a large format version for dinner -- and everyone had seconds. ;)



The plantain chips worked out much better this time around. The plantain was much riper, and they flattened out well with the mallet. Also, increasing the baking temp to 450F cooked them just right.



Liz had saved some pizza dough from the other night, so while we were doing prep, and rolled them out thinly and shallow-fried them in a cast iron pan, then sprinkled them with powdered sugar, the end result being somewhere between a sopapilla and churro.

Tags: mole, chocolate, tortilla, chiles, plantains, polenta, pumpkin seeds, vegan, food, dinner, tofu666